Deep-Fried Mahi-Mahi Macadamia Nut Fingers

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Top-ranked recipe named "Deep-Fried Mahi-Mahi Macadamia Nut Fingers"

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Try this Deep-Fried Mahi-Mahi Macadamia Nut Fingers recipe, or contribute your own. "Corn" and "Emeril" are two tags used to describe Deep-Fried Mahi-Mahi Macadamia Nut Fingers.


Ingredients

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1 1/2 c Macadamia nuts; minced
Vegetable oil; for deep
1 tb Garlic; minced
white pepper; Freshly ground
1 tb fresh ginger; Minced
1 cup granulated sugar; plus 1 teaspoon
1 tb Fresh mint; or spearmint
1 ts Chili sauce
1 ts Cornstarch
Salt
1 1/2 c Panko bread crumbs
2 c Flour
1 tb Soy sauce
2 c Fresh pineapple; diced
3 lb Mahi-mahi fillets; (dolphinfish), cut into 2 by 3-inch pieces
1/2 c Fresh cape gooseberries;; (optional)
2 Eggs; beaten
3 Eggs; beaten
1 Green onion; minced
1 ts Sherry
3 c Fresh papaya; diced
1/8 ts horseradish; Prepared

Original recipe makes 1

Servings  

Preparation

In a saucepan, combine the pineapple, papaya, gooseberries and 1 cup of sugar. Bring to a boil, then simmer, stirring every 5 minutes to avoid scorching, for 1 hour or until mixture reaches jam consistency. Cool. Divide papaya mixture into 3 bowls. Fold in fresh mint to one bowl, horseradish to another and chili sauce to the third. Set aside. In a mixing bowl, combine the eggs, green onions, garlic, ginger, soy sauce, sherry, remaining teaspoon of sugar and cornstarch. Mix well. Season with salt and pepper. In a large mixing bowl, marinate the mahi-mahi "fingers" in the marinade for 10 minutes. Drain. Season the flour with salt and pepper. Dip the fish pieces in the seasoned flour and then the egg. In a mixing bowl combine the panko bread crumbs and the macadamia nuts. Mix well. Dip the fish in the macadamia nut mixture. Coat well. In a wok or deep, heavy kettle, heat 2 1/4 to 3 inches of oil on medium-high heat until it registers 365 degrees F on a deep fry thermometer. Fry fish fingers a few at a time until golden. Drain briefly on paper towels and serve with the tropical marmalade. Yield: 8 servings Recipe adapted from Sam Choys Island Flavors, by Sam Choy, published by Hyperion, 1999. Recipe by: EMERIL LIVE SHOW #EMIC26

Calories Per Serving: 6043 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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